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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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They literally melt in your mouth!!! This was my Mom's recipe and it is a tradition to make at Holiday Times or any time. I would suggest a drink of some sort to go with them. Warning Very Addictive!! Ingredients:
makes approximately 2 dozen cookies |
1/2 cup butter room temp or warmer (butter only these are after all a shortbread cookie) |
2 tbsp. sugar |
1 tsp. vanilla extract |
1 cup pecan halves |
1 cup plus 2 tbsp. all purpose flour sifted. |
1/2 to 1 cup icing sugar or confectioners sugar for rolling |
Directions:
1. Preheat oven to 300F
2. Cream first three ingredients together. Grind pecans, I use a hand grinder. If you don't have one use a rolling pin and heavy plastic wrap placed on a solid surface place pecans on plastic and cover with another layer of wrap and pound until they are about the size of couscous or pearl barley . Add the pecans with 1 cup plus 2 tbsp. sifted flour. *Note the dough will be stiff. Roll in small balls with your hands. This takes a bit of work but well worth it. Practice makes perfect.:-)
3. Bake on an ungreased cookie sheet for 45 minutes
4. * Do Not let them brown just a pale yellow shade with a tad of brownness on the bottom.
5. Remove from oven. Take care when removing them off the cookie sheet. I use a small spatula or thin spoon. I find the easiest method for this is to use a clean brown paper bag cut out as paper on the counter or parchment paper to place them on. Then clean up is a breeze. Roll in icing sugar once while hot and again while cool. These make wonderful gifts if placed in a tin and layered with waxed paper. These are shortbread's and will get better with age and can be kept for months if stored in a sealed container. You will always get the tin back for more.:-)
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